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Some Useful Personal Care Products For Senior Citizens

When anyone get a specific age, it turns into tough for them to take complete care of themselves. It can be just because they can...
Meer weten over Schoenen Verhulst?

Schoenen Verhulst is al 85 jaarmodieuze dames comfort merk van Nederlandse makelij. Schoenen in verschillende wijdtes, gemaakt...
Sourdough Companion Starter $14 - Tasmanian grown WHEAT, SPELT or RYE plus EXPRESS POST $6.65

Sourdough bread is easy to make if you have a good sourdough starter. If you have time, make your own starter from scratch. Otherwise share...Read more
Sourdough Companion Starter TWIN KIT $24 - Tasmanian grown WHEAT, SPELT or RYE plus EXPRESS POST $6.65

Sourdough bread is easy to make if you have a good sourdough starter. If you have time, make your own starter from scratch. Otherwise share...Read more
Question about fridge retarding and oven spring

Hey all! I've been baking sourdough for a couple of months now, and some of the loaves turned out fantastically well, so I am...

12 comments
Using your starter straight from the fridge vs refreshing before each use

I generally bake using my starter straight from the fridge. After the last use I feed it, leave in the bench for about an hour...

8 comments
Has Anyone Used Oatmeal Flour as Base for Starter

Hi , This is a wonderful site and really appreciate all the photos and explanations.So to my questions. I have just come to the...

3 comments
Cooking bread in Romertopf pot

Hi all, I have been making sourdough bread for some time, and lurking and using this forum extensively. Thank you all for your...

10 comments
How to make a porous and light bread ?

Whenever trying a french type of bread which has very porous texture and light, I end up with a bread which has very dense and...

3 comments
Hooch - To pour or to stir?

Just was wondering what the general consensus is on hooch? My starter was left in my fridge for a week or so, while I was away,...

21 comments
Baking Multiple Loaves at Once

Hi all, I am looking to upscale my home baking a bit. No enough to warrant (or afford) a dedicated micro-bakery oven like a Rofco...

6 comments
Australian Flours

Hi guys, I'm a home baker just geting into the artisan bread making and I was wondering where you buy your different flours and...

5 comments
Am I ready for bread making?

My sour dough starter has doubled in iess than 5 hours. Am I ready to start making bread??

3 comments
Sourdough in the tropics?

I live in Northeast Thailand where the temperature rarely drops below 90 degrees for 8 months of the year and humidity is very...

11 comments
Sourdough looks great after baking but still has an overly gummy/tacky crumb.

Hi i'm to the forum and fairly new to sourdough bread (in fact baking bread in general) After many failures I feel like I am...
Flour Equivalent

Does anyone know the Australian equivalent of the French T55 flour? I have been using the Simply No Knead untreated flour but...

4 comments
Flour(French)

Found a demystifying French flour types! Helped me! Jeremy

10 comments
My accidental loaf
Managing the temperature of sourdough in a warm climate

Rachel has asked: Any tricks for managing the temp of the sour dough, as QLD can get quite warm. I have a french bread making...

2 comments
Starter not rising

Hello, I'm after some advice. I have recently activated some Dyhydrated starter that I have. The first week it became really...

1 comment
Wet after autolyse

After 30 minutes autolyse my once shaggy dough is completely liquidy. I started two batches separately, with exact measured...

1 comment
Not sour enough

I made a sourdough starter about 3 months ago. At first the resulting bread had a nice sour tang to it but not sour enough for me...

8 comments